MOLINO VIGEVANO
Wheat flour type 0 Vera Napoli
kg25
F0155
Lactose free
Vegan
Description
Type "0" wheat flour. Suitable for making a full-bodied, crisp and crumbly pizza. It is ideal for medium leavening from 6 to 8 hours at room temperature; can be brought to maturity for 24 or 48 hours in a refrigeration room at 6°C. It is ideal for making take-out pizza and pan pizza. W:250/270 - P/L: 0.5/0.7
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